<![CDATA[Seaweed is a marine plant widely used as a food additive due to its high carrageenan content, one of which is the Eucheuma cottoni type. Generally, the public only knows the use of seaweed in processed foods like dodol, jam, and jelly. With the advancement of information and technology, research has been found on yogurt with the addition of plant-based ingredients in the form of seaweed, aiming to develop plant-based yogurt products to increase fermented product consumption and improve yogurt quality. The method used in this research is a quantitative method with a Completely Randomized Design (CRD) with independent variables in the form of different concentrations of seaweed (Eucheuma cottoni) (0%, 5%, 10%, 15%) and consumer acceptance. Consumer acceptance testing was conducted using hedonic preference tests. Determination of the best treatment was carried out using the De Garmo method. The research results obtained indicate that different concentrations of Eucheuma cottoni seaweed significantly affect the organoleptic properties, including taste, aroma, color, and texture, of seaweed yogurt (Eucheuma cottoni). The best treatment was achieved with P2 (5% seaweed concentration), based on the organoleptic parameters of taste, aroma, color, and texture.]]>
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